Delicious and Chewy Chocolate Chip Cookies

Always on the quest to find some new recipes, I nonetheless thoroughly appreciate some old classics too. Surprisingly, one recipe that I did not possess in my recipe book was one for chewy chocolate chip cookies. Last week a coworker of mine brought some to work, and this has made me realize my lack of such a recipe. Hence, I went looking for one, and came across what seemed to be the perfect chocolate chip cookie on the blog Annie's eats. So I tried it out, and  I was NOT disappointed. These are perhaps the best homemade chocolate chip cookies I have ever tried. They are chewy and simply heavenly. Finally, a go-to recipe for this classic cookie! I will never again need to bother finding another one. Why would I? 

Ingredients:

2 cups plus 2 tbs. all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (about 3/4 cup) unsalted butter, melted and cooled until warm 

1 cup brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1 1/3 cups semi-sweet or milk chocolate chips

Directions:

1. Preheat oven to 325°F. Line 3 baking sheets with parchment paper. 

2. Whisk together the flour, salt and baking soda. 

3. In a separate bowl, combine the melted butter, brown sugar and granulated sugar. Mix well. 

4. Beat in the egg, yolk and vanilla extract until well combined. 

5. Add the dry ingredients to the butter mixture and mix at low speed. 

6. Stir in the chocolate chips with a spatula. 

7. Roll a small amount dough (a bit smaller than the size of a golf ball) into a ball. While holding the dough ball between the fingertips of both hands, gently pull apart into two equal halves. Rotate the halves at a 90° angle so that the jagged surfaces face up, and push both halves of the dough together. Place the formed dough onto the cookie sheet.

8. Repeat until no dough remains, making sure to leave ample room between each ball of dough on the baking sheet. 

9. Bake for 13-15 minutes until the edges are a light golden brown. Do not overbake! 

10. Leave on baking sheet for 15 minutes and then place on a wire rack to cool down. 

Yield: 20-25 large cookies